October 13, 2009 (Routine)

• 0550 - Dispensing utensils improperly stored between uses. The rice scoop was found stored in a container of water on the counter. The water was room temperature.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135F.
• 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.

July 29, 2009 (Follow-up)

July 22, 2009 (Routine)

• 0820 A 2 - Critical Multiple foods were found in the walk-in cooler and reach-in/sandwich cooler at improper temperatures (tofu= 47F, chicken= 49F, egg wash= 62F).
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
• 1450 - The walk-in cooler is unable to maintain temperature during times of heavy use when the door is regularly opened. The unit must be capable of maintaining potentially hazardous foods at 41F or below at all times.
  Have unit serviced or replaced so that it is capable of meeting your cold storage needs at all times of operation. Food temperatures must be maintained at 41F or below at all times.

April 24, 2009 (Follow-up)

April 16, 2009 (Follow-up)

• 2180 - Critical The plumbing system serving this food service facility has not been designed, constructed, and installed according to the Plumbing Code. A sink basin near the cookline has been converted for use as a grease collection receptacle. Grease from the cookline is sent directly down the drain in to the plumbing system.
  EHS will confer with his/her supervisor, determine scope of possible contamination of the water supply, and refer the matter to the building official's office.
• 2210 - There is no air gap or other backflow prevention measure on the 3-compartment sink which is being used to prepare foods. This location cannot be used for food preparation.
  Prepare foods only where there is an approved backflow or backsiphonage device for the specific application and type of device to prevent contamination of the drinking water system.
• 2280 - Critical There is no handwash lavatory in the kitchen, preparation, or warewashing areas preventing routine handwashing by food workers.
  Install an additional handwash lavatory in the kitchen to allow convenient use by food workers. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.

April 14, 2009 (Routine)

• 0140 - Critical Improper handwashing procedures observed. Employees are dying their hands on unclean aprons or other clothing items after washing. These same items are used to clean hands after handling potentially hazardous foods.
  Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
• 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. No employees were observed washing their hands during the entire 2.5 hour inspection despite handling potentially hazardous foods and changing tasks multiple times.
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
• 0170 - A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing. Employees were trained to wash their hands in the kitchen prep sink.
  Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
• 0220 - Critical An employee was eating in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
  All employees who are eating must be in the designated break area away from food preparation/handling areas to prevent cross contamination.
• 0450 C - Utensils without handles used to dispense food that is not ready-to-eat (RTE) allowing for a bare hand contact surface to come in contact with food items.
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Use utensil with handle to dispense food.
• 0470 A 4 - Food was observed stored in uncovered containers.
  Store food in packages, covered containers, or wrappings.
• 0560 - Repeat Towels were being used to store or cover foods in the walk-in cooler.
  Cease use of linens or napkins with food unless they are used to line a container for the service of foods. Linens and napkins must be replaced each time the container is refilled for a new customer.
• 0570 - Repeat Wet wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0790 - Corrected During Inspection A container of meat was found thawing at room temperature.
  Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
• 1770 C - The hood vents over the cook-line have accumulations of grease and soot. These represent both a contamination and a fire hazard.
  Maintain nonfood-contact surfaces of equipment clean.
• 1890 - Critical Dishes and utensils were washed in water and then put up to dry without going through a sanitizing treatment. Also, no sanitizing was being done to any of the prep tables or other food contact surfaces in the facility.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
• 3020 - There was no soap at the bar area handsink.
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 3030 - There are no hand drying provisions provided at the bar area handsink.
  Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
• 3040 - Handwashing aids and devices have been installed at the food preparation sink
  Remove handwashing aids and devices from the food preparation sink
• 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.

September 03, 2008 (Routine)

• 0480 - Unlabeled food containers.
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 0520 - Corrected During Inspection Ice used as a medium for cooling the exterior surfaces of food is also for drink ice or used as food.(mango-nectar beverage)
  Cease use of ice used as a cooling medium for food. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants.
• 0550 - Dispensing utensils improperly stored between uses.(rice scoop in water)
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135F.
• 0560 - Linens in contact with food (rice).
  Cease use of linens or napkins with food unless they are used to line a container for the service of foods. Linens and napkins must be replaced each time the container is refilled for a new customer.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0820 A 1 - Corrected During Inspection Critical Hot & sour soup(107F) is stored beside the soup pot at room temperature.Fried chicken pieces(71F) are sitting out on a counter at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period.
• 1060 - The nonfood contact surface of the cloth liners under tableware is not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 2310 B - Corrected During Inspection The handwash station is being used to rinse lettuce. Lettuce may become contaminated.
  The handwash facility identified above is to be used for washing hands only

March 24, 2008 (Routine)